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Egg Masala

INGREDIENTS
Eggs - 4, boiled, shelled, and halved
Onions - 2, medium size, finely chopped
Green chillies - 2, medium size, medium hot, finely chopped
Ginger - 1-inch size, finely chopped
Gram flour - 2 tablespoons
Ghee+oil - 1+1 teaspoons
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Milk - 1/2 cup
Coriander leaves - a small bunch or 2 teaspoons, finely chopped
Salt - 1 teaspoon or adjusted to taste
Warm water - 1-1/2 cups

DIRECTIONS
Blend onion, green chilli, and ginger to a coarse paste. Heat a pan and pour in the ghee and oil mix. Add the onion paste and saute it till golden brown. Add the gram flour and saute for a minute. Add red chilli, coriander, turmeric, cumin, and garam masala powders and saute again for another minute. Sprinkle a few drops of water at this time, if needed. Add the tomatoes and coriander leaves and saute until the oil separates from the tomatoes. Add the milk, 1-1/2 cups of warm water, and the halved eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency. Serve it hot with rotis, plain or jeera rice, or bread.